Filling:
1. In a small bowl, combine arrowroot with water. Stir to combine.
2. Puree the blueberries in a food processor.
3. In a medium pan over medium heat, add blueberry puree, honey, and lemon zest. Bring to a boil and simmer for 2 minutes.
4. Reduce heat to low, add arrowroot mixture, and stir well for another full minute. Turn heat off to let cool.

Crust/Topping:
1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
2. Boil a small pot of water. Place dates in a bowl and cover with the hot water. Soak for at least 10 minutes.
3. In a small bowl, combine ground flax meal with the water. Stir to combine. Set aside.
4. In a food processor, blend coconut flakes. Place in a mixing bowl.
5. Place strained dates, oats, salt, cinnamon, and vanilla in food processor and blend until ingredients are mixed well and resemble a dough.
6. Add almond meal and pulse a few times.
7. Pour this mixture into the bowl with ground coconut. Add warmed coconut oil and flax mixture. Mix well with hands so that a dough-like mixture forms.
8. Tightly pack a 1/2 cup of crust mixture and set aside for topping.
9. Place remainder of crust mixture into prepared pan. Tightly pack the crust so that it is evenly spread and level.

Assembly:
1. Pour the cooled blueberry mixture over crust and spread evenly.
2. Sprinkle the remaining 1/2 cup of crust topping over blueberry filling. Gently press the topping into the fruit.
3. Bake for 25 minutes. Let cool, then place into fridge for at least two hours to set.